Asparagus is now in season – hurray! The lovely flavour works so well with our delicious oak roast salmon, and this risotto is super quick and easy.
Cook time 30 mins
Splash of olive oil
800ml chicken or vegetable stock
350g arborio rice
200ml dry white wine
12 asparagus spears
200g oak roast salmon
Small handful of chopped fresh tarragon leaves
1.Finely chop the onion, then heat a little olive oil in a pan and gently fry for 5 minutes or until soft. Meanwhile, put the stock in a pan over a low heat. Add the arborio rice to the onion and cook for 2 minutes, stirring. Add the wine and stir until absorbed, then add the stock, a ladleful at a time, stirring until each ladleful has been absorbed before adding the next.
2.Meanwhile bring a pan of water to the boil. Trim the asparagus, blanch in the water for 2 minutes, then drain and refresh under cold water. Slice the stems into 3cm lengths, keeping the tips whole. Flake the salmon and set aside.
3.Once the rice is just cooked, stir in the asparagus, salmon and a good squeeze of lemon juice. Grate in the parmesan and add a small handful of the tarragon leaves. Season well and serve.
To view our delicious Oak Roast Salmon portions in our online shop click here.
This recipe is adapted from Delicious Magazine.